Frozen Plum Pudding

[ruthcooks]

Frozen Plum Pudding

Serves 8 as Dessert.

How about a Frozen Plum Pudding for Christmas dessert? It's a festive custardy ice cream, flavored with apricot brandy and jam, almonds and dried and candied fruits. You can make it without a machine, and serve it in a souffle dish or fancy mold. There may be too much for a 1 1/2 quart souffle dish, but put a collar on it for a lovely presentation, and freeze any extra separately.

A early nineteenth century American recipe, from June Platt to James Beard to some random magazine in the 70s to me. I've modernized and streamlined the recipe for today. Beard said it reminded him of the Tuitti Fruitti Ice Cream of his childhood, and you can call it that when you serve it the rest of the year.

For the fruit, I generally use 1/2 C. currants plus 1/2 C. mixed candied fruit: yes, the neon stuff. You may also choose from raisins or golden raisins, citron, candied citrus peel. If you don't like those, perhaps dried apricots, peaches, cranberries or cherries. Just keep in mind that you want 1 cup total, chopped to about the size of the currants. Probably no one will recognize the pieces so you will have no "I hate raisins" going on at table.

• 1 c chopped dried and candied fruit
  
• 1-1/2 T flour
  
• 1/2 c blanched almonds
  
• 1/2 c sugar
  
• 1/2 milk
  
• 1 c heavy cream
  
• 6 egg yolks, slightly beaten
  
• 1/2 c apricot brandy, divided
  
• 1/2 c apricot preserves
  
• 1 T vanilla extract
  
• 1 tsp almond extract
  
• 2 c heavy cream, whipped
  

In a small bowl, toss the chopped fruit with the flour.

Grind the almonds finely with the sugar in food processer or blender.

Place the milk, 1 cup cream and sugar-almond mixture into the top of a double boiler and heat until steaming over simmering water.

Temper the egg yolks with some of the hot liquid, return all to pan and cook about 3 minutes or until lightly thickened.

Add the floured fruits and cook a few seconds longer, stirring well.

Stir in 1/4 C. brandy, the apricot preserves and the vanilla and almond extracts. Cover and chill.

Stir the remaining brandy into the chilled mixture and fold in the whipped cream. Freeze, at least overnight in covered container, 1 1/2 to 2 quart fancy mold, or a 1 1/2 quart souffle dish with a collar.

Keywords: Dessert, Ice Cream, Christmas

( RG1533 )